Panevino

With crostini and asiago cheese

With kettle one cocktail sauce

Sauteed eggplant stuffed with ricotta and sweet basil with a roasted pepper tomato sauce

With chili pepper and shallot salsa

Wrapped in speck smoked prosciutto served with grilled asparagus and roasted grape tomatoes

Topped with crisp bacon, aged provolone and BBQ sauce

Pears, gorgonzola and white balsamic vinaigrette served in a parmesan bowl

With gorgonzola, pancetta and grilled onion

With grilled bruschetta and shaved reggiano

With blue cheese dressing, crisp bacon, tomato and croutons

Fresh tomato with roasted peppers, sweet basil, olive oil and toasted bread

Tossed in a maple mustard vinaigrette with toasted almonds

With fontina fritter

With fresh tomato, white wine and oregano

Chicken broth with cheese tortellini and reggiano

With roasted eggplant, tomato and ricotta salata

Tossed with roasted red pepper pesto and topped with grilled sweet sausage

Filled with ricotta tossed in vodka tomato cream sauce

Steamed shrimp, scallops, lobster and crab in champagne with fresh tomato and sweet basil

With wild mushrooms, pancetta, tomato and asiago

Bolognese and bechamel with reggiano parmigano

Thick spaghetti with trishs homemade veal, pork and beef meatballs with marinara and shaved parmesan

homemade long flat pasta tossed with classic bolognese sauce and topped with reggiano parmigiano

Homemade and served with brandy lobster cream sauce

With grilled flat bread

With bagna cauda and grilled bruschetta

With rosemary, aged provolone and truffle oil

With sweet basil, fresh mozzarella and garlic olive oil

With figs, balsamic glaze and goat cheese

Topped with crisp pancetta and fontina cheese

Fresh ricotta, fontina and asiago cheese with roasted garlic chips and basil chiffonade

With sweet sausage and asiago cheese

With toasted almonds, crab meat and tomatoes

With sweet corn risotto and roasted pepper remoulade

With garlic, lemon and butter

With fresh lemon, butter and parsley served with sauteed spinach.

With mustard vinaigrette, roasted leeks and fingerling potatoes

With bok choy, savoy cabbage, haricot vert and wasabi

Lightly battered and sauteed with a tangy lemon sauce

Boneless breast medallions with prosciutto, fontina cheese, wild mushrooms and madeira sauce.

Stuffed with prosciutto, buffalo mozzarella, roasted tomato and white wine sauce

Fresh lemon, butter and parsley

Braised rolled flank steak with mozzarella cheese and fresh herbs served with marinara sauce and cavatelli pasta

Braise veal shank on a bed of saffron risotto with gremolata

Topped with arugula salad, grape tomatoes and white balsamic with shaved reggianio

Served with a side of capellini marinara

Gorgonzola crusted with fried potato chips

With bearnaise sauce

Marinated in garlic and mint with chianti jus

16 oz. Veal porterhouse served on a bed of wild mushroom risotto

With cream cheese icing

With vanilla ice cream

With almond biscotti

Lady fingers soaked in rum and espresso, layered with mascarpone cheese

Served with fresh berry coulis

topped with bananas foster.

Topped with vanilla gelati

With cinnamon gelati

Valrhona chocolate, vanilla bean, cappuccino, pistachio

Lemon, raspberry, mango.

Lavazza cappuccino with frangelico, whipped cream and caramel

Lavazza cappuccino with grand mariner and espresso vodka

Lavazza cappuccino with cognac, whipped cream and chocolate drizzle

Lavazza cappuccino with creme de cacao topped with whipped cream and cocoa powder